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ITALIAN WEDDING SOUP

8 ounces lean ground beef or mixture of lean ground beef, pork and veal
1 small onion, chopped fine (about 1/3 cup)
1 large egg
2 teaspoons seasoned (packaged) dry bread crumbs
2 teaspoons chopped fresh parsley
1 teaspoon grated Parmesan cheese

6 cups chicken broth
8 ounces fresh spinach or escarole, washed, drained, stems removed, and
leaves cut in chiffonade (4 loosely packed cups) or 1 package (10 ounces)
frozen chopped, thawed and squeezed dry
1 medium size carrot, shredded
1/4 cup acini di pepe pasta or any small soup pasta
1 teaspoon chopped fresh parsley
2 large eggs, slightly beaten

Grated Parmesan cheese

Mix meatball ingredients and shape into 3/4 inch balls. Bring first
five soup ingredients to a boil over high heat. Reduce heat and
simmer 5 minutes. Fry meatballs lightly in olive oil in a separate
skillet. Drop meatballs into simmering soup and cook uncovered 8-10
minutes until meatballs are no longer pink in center. Using a
wooden spoon, stir soup while slowly pouring in beaten eggs. Remove
from heat, cover and let stand a few minutes until eggs are set.
Serve with Parmesan cheese.

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